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Two Cheese Penne with Tomatoes Recipe

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This recipe for Two Cheese Penne with Tomatoes, by , is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Sherlock
Added: Tuesday, April 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth
1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil

Directions:
Directions:
Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
To round out the menu, offer a tossed green salad and uncork a Chianti to go with this delicious pasta dish.

 

 

 

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